Austrian Nut Butter Cookies
Contributed by Diane S.

Luz Damron, Parkton

"This recipe has been part of every Christmas season, and no one tires of
them. They have class, taste and are very special."

Makes 5 dozen

1 cup sifted flour
1/3 cup sugar
2/3 cup finely ground hazelnuts, walnuts or pecans
1/2 cup (1 stick) butter at room temperature
confectioners' sugar for dusting cookies, optional
raspberry jam for filling, optional

CHOCOLATE-BUTTER FILLING, optional:
2 tablespoons butter
1/3 cup sifted confectioners' sugar
1-ounce (square) unsweetened chocolate, melted

Sift together flour, sugar and ground nuts.

With pastry blender or fork blend in butter. Form the dough into a ball,
wrap in plastic or waxed paper. Chill at least 1 hour or place in freezer
until firm enough to roll.

On a floured board, roll out the dough to 1/8-inch thickness. Cut into
rounds and place on ungreased cookie sheet. Because they are very rich,
they should be made small (about the size of a bottle cap).

Bake at 375 degrees for 7-10 minutes or until lightly browned. Cool on
rack.

Cookies may be served plain, dusted with confectioners' sugar or made into
sandwiches with raspberry-jam filling or Chocolate Butter Filling. To make
chocolate filling, cream together butter and sugar. Blend in melted
chocolate and use immediately.